Best Fusilli With Tomatoes Spinach And Prosciutto Recipes

Fusilli With Tomatoes, Spinach, and Prosciutto image

Provided by dicentra

Categories Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces uncooked long fusilli (long twisted spaghetti)
1 (6 ounce) bag Baby Spinach
4 cups diced tomatoes
1 tablespoon extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced
2 ounces thinly sliced prosciutto, cut into strips
1/2 cup shaved parmigiano-reggiano cheese

Steps:

Cook pasta according to package directions, omitting salt and fat. Place spinach in a large colander.
Drain pasta over spinach; place pasta mixture in pan. Add tomato, oil, salt, pepper, and garlic; toss well.
Add prosciutto; toss gently to combine. Sprinkle with cheese.

Nutrition Facts : Calories 326.3, Fat 7.5, SaturatedFat 2.4, Cholesterol 7.2, Sodium 651.9, Carbohydrate 51.7, Fiber 5, Sugar 6.5, Protein 14.1

Fusilli with Spinach and Asiago Cheese image

Provided by Giada De Laurentiis

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 pound fusilli pasta
1/4 cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
8 ounces (1/2 pint) cherry tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
Transfer the pasta to a serving plate and serve.